Rich and creamy with a hint of spices, lontong consists of compressed steamed rice cakes soaked in a coconut milk vegetable curry stew. A dish commonly found in cafes, hawker centers and restaurants in Indonesia, Malaysia and Singapore.

Cooked with a medley of vegetables, tempe, tofu, spices and coconut milk, it is a staple breakfast during Hari Raya. Turmeric is added to give the dish a beautiful shade of yellow. You can complement lontong with side dishes like serunding kelapa, begedil and sambal tumis to make it a hearty meal.

Here’s how to cook delicious lontong sayur lodeh.



• 250g sengkuang or turnip – peeled and cut into strips
• 400g round Chinese cabbage – cut into bite sizes
• 100g long beans – sliced diagonally
• 80g carrot – sliced
• 2 bay leaves
• 1tbsp ground coriander
• ½ tbsp fish curry powder
• 500ml coconut milk
• 2tbsp chilli oil
• 3 pieces of tau kwa – cut into triangles and deep fried
• 3 ketupat or compressed rice cakes
• 6 hard-boiled eggs
• 60g serunding
• 500ml water
• Palm sugar and salt to taste

To blend for lontong paste

• 4 cloves of garlic
• 4 shallots
• 1 ½ stalk lemongrass – sliced
• ½ slice galangal
• 150g anchovies



  1. Fry the lontong paste in a deep pot with some oil until fragrant.
  2. Add in the ground coriander, fish curry powder and bay leaves and fry for a minute. Add in water and chilli oil, mix well and bring the mixture to boil.
  3. Add the vegetables and cook till the vegetables are cooked to your desired texture.
  4. Season with sugar, salt and ikan bilis powder to taste. Add in coconut milk, stir as your pour so the mixture combines evenly.
  5. Turn off the heat when the mixture thickens and then add in the tau kwa.
  6. Pour the gravy over the rice cakes and garnish with egg before topping with serunding and sambal. Serve your lontong hot.